Grilled trout with stewed vegetables and pickled onions

five

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Medium dish
    • 0.0.3 85kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Medium dish

• Energy value
  

  85kcal

• Rating

• Recipe

The idea for a light dinner, a delicate and delicious trout will be cooked at home with a side dish of stewed vegetables.

Let’s get started!

Ingredients

0/12 ingredients

• 400 g of trout (or salmon)
• 300 g potatoes
• 250 g eggplant (or zucchini)
• 200 g carrots
• salt; pepper to taste
• vegetable oil 50 ml
• greens to taste
• 100 g onion
• 10 tbsp. l cider vinegar
• 15 tbsp. l water
• 3 tbsp. l Sahara
• lime to taste

1 ч1 ч 85

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Steps

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1. Onion cut into rings.
2. Carrots, eggplant, potatoes, peel, wash, cut a cube.
3. For marinade – in a bowl mix vinegar, water, sugar.
4. Dip the onion in the marinade for 20 minutes, drain the marinade.
5. Pour vegetable oil into a wok pan, lightly fry cubes of carrots.
6. Put potato cubes there, fry, stirring, three minutes.
7. Pour eggplant cubes, slightly salt, pepper, pour water about 100 ml, cover, simmer over moderate heat half an hour.
8. Sprinkle with greens at the end.
9. Spread trout steaks with vegetable oil, put on grill pan, sprinkle with salt, pepper, turn over, fry on each side two minutes.
10. Serve the fish on a coat of stewed vegetables, decorate on top pickled onions, lay out circles of lime next to it.

Keywords:

• Bake
• Vegetables
• A fish